I am so delighted to welcome Max from My Health Food Service as a guest today! Max lives in Spain and is sharing with us an authentic Spanish Tortilla Recipe:

Spanish Tortilla (Tortilla Española) is a traditional dish from Spain that is made with potatoes, onions, and eggs. It is a simple yet satisfying dish that can be enjoyed as a main course, a side dish, or even a quick snack. It does require some practice to get it right, so don’t worry if you don’t nail it first try.

Ingredients:

• Around 1 Kg of potatoes (about 5 medium sized potatoes)
•  1 medium-sized onion, thinly sliced
•  7-8 eggs
•  Salt and pepper, to taste
•  Olive oil

Feel free to use more or less of these ingredients. The quantities are not necessarily exact. Try to use around 0.7-0.8 eggs per 100g of potatoes.

Instructions:

• Peel the potatoes, clean them and chop them up into slices as seen in the image below. Add some salt to the potatoes and stir.

• Add the sliced potatoes to a pan with olive oil and fry them until they are soft and lightly browned. If you have an air fryer, use that as it will be a healthier option.
•  In a separate pan, fry the chopped-up onions on low heat until they are translucent. Once ready, add into a large bowl together with the potatoes
• In a separate bowl, beat the eggs and pour them over the potatoes and onions. Gently stir everything together.
• Heat a splash of olive oil in a pan on medium-high heat, and once ready pour the whole mix into the pan. leave for a few minutes, and then start separating the tortilla from the sides or walls with a wooden spoon.
• Once you can reach down and move the whole tortilla with the spoon, and you can just see that the bottom is going golden brown but the top is still liquid, it’s ready to turn around. This is the most important part.
• Get a large plate that can cover the whole pan easily and place it over the top. Place a hand on the top of the plate and hold it firmly whilst you lift quickly turn it over. The tortilla should be left on the plate. Most Spanish households have a special plate designated for flipping tortillas, like the image below, but any plate large enough to cover the whole pan fully will work fine.

• Place the pan back on the fire and slide the tortilla back in, so that the golden brown side is now on the top, and flatten it out with a wooden spoon. Leave it for another few minutes until you can again see that the bottom is turning golden brown.
• Once ready, place the plate over the pan again and perform the same flip as before, just to take out the tortilla.

Some people like to have a tortilla with a solid middle part and some people prefer the center a bit more liquid. Feel free to try both by leaving the mix a bit longer or shorter on the second side before taking it out.

The Spanish Tortilla can be served hot, warm, or at room temperature, and can be garnished with chopped parsley or chives if desired. It’s great as a main course, side dish, or even as a snack and it’s a great way to use up leftover potatoes. You can also add some diced vegetables such as peppers, zucchini, or spinach, or even some cooked bacon, chorizo, or other meats, to make it more hearty and filling.

If you liked this recipe and would like to see more content like this, please check out My Health Food Service. Feel free to ask any questions related, to the editor Max.